End of Summer Feast - Seafood Boil

A seafood boil is the ultimate gathering dish, perfect for outdoor feasts where everyone can dig in and enjoy the bounties of the sea and the farm. Whether you’re hosting a backyard party or just craving a hearty, satisfying meal, this dish is sure to impress.

Why

A seafood boil is a large pot, fresh ingredients, and bold seasonings that come together in a communal dish that brings people together. The beauty of a seafood boil is its versatility—you can easily tailor it to your taste by adding your favorite seafood, adjusting the spice level, or including other vegetables like mushrooms, asparagus or onions.

Seafood Boil Recipe

Ingredients:

2 lobsters (about 1 ½ pounds each)
1 pound large shrimp, deveined but with shells on
1 pound andouille sausage, sliced into 1-inch pieces
1 ½ pounds small red potatoes
4 ears of corn, cut into thirds
1 large onion, quartered
8 cloves garlic, smashed
2 lemons, halved
4 bay leaves
1/4 cup Old Bay seasoning (or your favorite seafood boil seasoning)
1 tablespoon smoked paprika
1 tablespoon cayenne pepper (adjust to taste)
1/4 cup kosher salt
1/4 cup butter, melted
Fresh parsley, chopped (for garnish)
Extra lemon wedges, for serving
12 cups water (or enough to fill your pot)

Instructions:

1. Prepare the Ingredients:

Start by scrubbing the potatoes clean, then set them aside.
Shuck the corn and cut each ear into thirds.
Slice the andouille sausage and quarter the onions.

2. Build the Broth:

In a large stockpot, add the water, Old Bay seasoning, smoked paprika, cayenne pepper, salt, bay leaves, quartered onions, garlic, and lemons (squeezed and then dropped in).
Bring the mixture to a boil over high heat.

3. Cook the Potatoes and Corn:

Once the water is boiling, add the potatoes to the pot.
Cook for about 10 minutes, then add the corn and sliced andouille sausage.
Continue to boil for another 5 minutes, until the potatoes are tender.

4. Add the Lobster and Shrimp:

Carefully add the lobsters to the pot, ensuring they are fully submerged.
Cook for 5-7 minutes until the lobster shells are bright red.
Finally, add the shrimp and cook for another 3-4 minutes, until they turn pink and opaque.

5. Drain and Serve:

Once everything is cooked, use a large slotted spoon to carefully remove the ingredients from the pot and transfer them to a large serving platter or directly onto a newspaper-covered table for a rustic presentation.
Drizzle the seafood and vegetables with melted butter, and sprinkle with chopped parsley for a fresh finish.

6. Enjoy:

Serve the seafood boil with extra lemon wedges and more melted butter on the side for dipping.
Encourage guests to dig in with their hands, peeling shrimp, cracking lobster claws, and savoring every bite.

Pro Tips:

Fresh Ingredients: The key to a great seafood boil is fresh seafood. If possible, buy your lobster and shrimp from a trusted fishmonger, and cook them the same day.
Spice it Up: Adjust the spice level to your liking by adding more or less cayenne pepper. You can also include hot sauce in the butter for a spicy dip.
Serving Style: For a true seafood boil experience, spread everything out on a table covered with newspaper or butcher paper. This makes for easy cleanup and adds to the communal, festive atmosphere.
Sides and Extras: While this dish is a feast on its own, you can serve it with crusty bread, coleslaw, or a light salad. Cold beers or a chilled white wine are perfect accompaniments.